Saturday, May 5, 2012

Prawn and Corn Bisque

Tonight I finally got the chance to play in the kitchen with some of the prawns we caught a couple weeks ago. Once again work called me out of town last week and I kept busy dreaming of new recipes. Tonight I made a prawn and corn bisque that was delicate and delicious. Bisque is a great way to really enjoy the flavor of the prawn, it is important to give the shells the time needed to make a rich stock. I used onions and leeks out of our back yard garden as well as apple juice that we pressed and canned ourselves last fall. I love knowing the ingredients are fresh and from our own hands.Ingredients2 pounds unpeeled prawns2 cups of frozen corn 2 tsp oil1 medium onion2 leeks5 cups water2 bay leavesfresh thyme sprigs2tablespoon butter 2 tablespoons tomato paste1/4 cup apple cider3 tablespoons all-purpose flour2 teaspoons salt1/2 teaspoon white pepper1 cup half-and-halfPeel and devein the prawns. Reserve the shells for the stock. Coarsely chop prawns, cover and chill. Coarsely chop the onion and leeks.

I want to introduce you to the newest member of the fishon-fish off team. We heartbreakingly lost our beloved Border Collie Puppet at the end of November. She was a water lover so we could not bring her to the river when we fished as she would splash around and dive right in whenever possible. I still miss her every day.We were not sure if we were ready to get another dog but as soon as we saw a picture of a scared handsome boxer/lab at the SPCA I just had to go meet him. 10 minutes later I knew he would be coming home with us. This is Chumley He never learned how to swim and is nervous of the water but he loves walking along the river. Next step is to see how he does on the boat.

2 comments:

He's very cute! If he has lab in him I bet he will start swimming in no time. You said you used your homemade apple juice for the bisque, but in the recipe list it says cider. I'm sure either would be delicious, but I was mainly curious if you knew what the difference between the two were. I've never thought about it. Thanks for the recipe:)

Oh thanks for catching that. What we make is a cross between juice and cider. Cider is made by compressing mashed up apples to extract the juice and then bottling it without filtration. Store bought apple juice is filtered to take out every last speck of pulp etc. I use a home juicer so it is not filtered but not exactly the same as making compressed cider. I can it a water bath to vacuum seal it. You could use any unsweetened juice and I'm sure it would be delicious.